Cooking (cont'd)

Roasting Guidelines

Tender cuts such as rib and loin cuts are best cooked by dry heat methods, such as roasting. To roast:

1.Heat oven to desired temperature.

2.Place roast directly from refrigerator fat side up in a shallow roasting pan.

3.Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Make sure thermometer does not rest in fat or on bone.

4.Remove roast 5°F below desired degree of finished internal temperature.

5.Transfer roast to carving board and tent loosely with aluminum foil for approximately 15 minutes.

Meat Cut

Recommended Internal

Temperature

Thickness

(inches)

Weight

(pounds)

Distance

From Heat

(inches)

Approximate

Cooking Time

(minutes)

BEEF

Chuck Shoulder Steak

 

 

¼

¼ to 1

2 to 3

12 to 14

 

 

1

1 to 1 ¼

3 to 4

8 to 12

 

 

 

 

 

 

 

 

 

 

 

 

 

¾

½

2 to 3

8 to 12

Rib Eye Steak

Very Rare

130°F

1

½ to ¾

3 to 4

10 to 15

 

1 ½

¾ to 1

4 to 5

20 to 25

 

Rare

140°F

 

 

 

 

 

 

¾

1 to 1 ¾

2 to 3

10 to 15

 

Medium Rare

145°F

Sirloin Steak

1

1 ½ to 3

3 to 4

16 to 21

Medium

160°F

 

1 ½

2 ¼ to 4

4 to 5

21 to 25

 

Well Done

170°F

 

 

 

 

Porterhouse Steak

¾

¾ to 1

2 to 3

8 to 12

Very Well Done

180°F

1

1 ½ to 2

3 to 4

10 to 15

 

 

 

1 ½

2 to 3

4 to 5

20 to 25

 

 

 

 

 

 

 

Filet Mignon (Tenderloin)

 

 

¼ to ½

2 to 4

10 to 15

 

 

 

 

 

 

 

Flank Steak

 

 

1 to 1 ½

2 to 3

12 to 14

 

 

 

 

 

 

Ground Beef Patties

160°F minimum

¾ to 1

1

3 to 4

10 to 15

 

 

 

 

 

 

 

PORK

 

 

 

 

 

 

 

 

 

 

 

 

 

Chops, bone in

All pork must be cooked to an

¾

4

6 to 8

 

 

 

 

 

Chops, boneless

internal temperature of at least

¾

4

6 to 8

160°F to reduce the likelihood of

 

 

 

 

 

Tenderloin

Trichinosis.

 

½ to 1

4

15 to 25

 

 

 

 

 

 

 

 

Kabobs

Failing to cook the meat to this

1 inch cubes

4

10 to 20

 

temperature could result in

 

 

 

 

Lean Ground Pork Patties

½

4

8 to 10

personal injury or illness.

 

 

 

 

 

 

 

LAMB

Loin Chops

Rib Chops

Sirloin Steaks

Top Round Steaks

Center Leg Steaks

Cubes for Kabobs

Lamb Patties

Medium

160°F

Well Done

170°F

1

3 to 4

10 to 15

 

 

 

 

1

3 to 4

10 to 15

 

 

 

 

1

3 to 4

12 to 15

 

 

 

 

1

3 to 4

12 to 15

 

 

 

 

1

3 to 4

15 to 20

 

 

 

 

1 ¼ pieces

3 to 4

10 to 15

 

 

 

 

½ x 4 inches

¼ each

3 to 4

12

 

 

 

 

All times and recommended temperatures are provided by the USDA, the Beef Industry Council, the National Pork Producer’s

Council, and the American Sheep Industry Council.

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Amana The Big Oven Gas Range, ACF3355A owner manual Roasting Guidelines
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ACF3355A, The Big Oven Gas Range specifications

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